27/09/2026
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🍗 1. POLLO A LA BRASA
Peruvian-Style Roasted Chicken
Ingredients
* Whole chicken – 1 (1.2–1.5 kg)
* Vinegar – 30 ml
* Dark b**r – 60 ml
* Garlic, crushed – 20 g
* Ground cumin – 1 tsp
* Smoked paprika – 1 tsp
* Black pepper – 1 tsp
* Dried oregano – 1 tsp
* Rosemary – 1 tsp
* Salt – 15 g
* Soy sauce – 30 ml
* Vegetable oil – 30 ml
Method
1. Clean the chicken and pat completely dry.
2. Mix all marinade ingredients.
3. Rub the marinade thoroughly over the chicken, including under the skin where possible.
4. Cover and refrigerate for 8–24 hours.
5. Remove from the refrigerator 30 minutes before cooking.
6. Roast at 190°C for approximately 60–75 minutes, depending on size.
7. Baste once or twice during roasting.
8. Chicken is ready when the thickest part reaches 74°C internal temperature.
9. Rest for 10–15 minutes before carving.
Serve with: Salad, French fries and aji-style green sauce.
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🌶️ 2. PERI PERI CHICKEN
Spicy African-Style Roasted Chicken
Ingredients
* Whole chicken – 1 (1.2–1.5 kg)
* Bird’s-eye chillies – 6–8
* Garlic – 25 g
* Lemon juice – 40 ml
* Vegetable/olive oil – 50 ml
* Smoked paprika – 1½ tsp
* Ground cumin – 1 tsp
* Dried oregano – 1 tsp
* Black pepper – ½ tsp
* Salt – 15 g
* Red bell pepper – ½
* Vinegar – 15 ml
Method
1. Blend all ingredients into a smooth peri peri marinade.
2. Make several shallow cuts in the chicken.
3. Coat the chicken thoroughly with the marinade.
4. Marinate for 6–12 hours.
5. Roast at 190°C for 60–75 minutes.
6. Brush with additional marinade during cooking.
7. Increase to 220°C for the final 5–10 minutes for a deeper roasted finish.
8. Ensure the thickest part reaches 74°C.
9. Rest for 10 minutes before serving.
Serve with: Peri peri sauce, fries and salad.
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🌮 3. POLLO ASADO
Mexican-Style Citrus & Spice Roasted Chicken
Ingredients
* Whole chicken – 1 (1.2–1.5 kg)
* Achiote paste – 30 g
* Lime juice – 40 ml
* Lemon juice – 30 ml
* Orange juice – 60 ml
* Garlic – 20 g
* Ground cumin – 1 tsp
* Dried oregano – 1 tsp
* Paprika – 1 tsp
* Black pepper – ½ tsp
* Salt – 15 g
* Vegetable oil – 30 ml
Method
1. Mix achiote paste with citrus juices, garlic, spices, salt and oil.
2. Coat the chicken completely.
3. Make shallow cuts in the thick portions so the marinade penetrates.
4. Cover and refrigerate for 6–12 hours.
5. Bring the chicken close to room temperature before roasting.
6. Roast at 190°C for 60–75 minutes.
7. Baste with the remaining marinade during cooking.
8. For a darker charred finish, roast at 220°C for the final 5–8 minutes.
9. Check for an internal temperature of 74°C.
10. Rest for 10–15 minutes and carve.
Serve with: Warm tortillas, pico de gallo, lime wedges and Mexican-style salsa.
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🇩🇪 4. HENDL
German-Style Roast Chicken
Ingredients
* Whole chicken – 1 (1.2–1.5 kg)
* Salt – 15 g
* Paprika – 2 tsp
* Black pepper – ½ tsp
* Garlic powder – 1 tsp
* Fresh parsley – 15 g
* Butter – 40 g
* Vegetable oil – 20 ml
* Lemon – ½
* Water/stock – 100 ml
Method
1. Pat the chicken completely dry.
2. Mix salt, paprika, pepper and garlic powder.
3. Rub the seasoning all over the chicken and under the skin.
4. Place lemon and parsley inside the cavity.
5. Brush the outside with melted butter and oil.
6. Refrigerate uncovered for 4–12 hours for better skin.
7. Roast at 190°C for approximately 60–75 minutes.
8. Baste with pan juices every 20–25 minutes.
9. Increase to 220°C for the final 5–10 minutes for crispy skin.
10. Cook until the thickest part reaches 74°C.
11. Rest for 10–15 minutes before carving.
Serve with: Brezn (pretzel), potato salad and pan gravy.
👨🍳 Chef’s Note
For all four recipes, drying the chicken well before roasting + overnight marination + resting after cooking will give you better flavour, browning and juiciness.
